The rice salad with a hint of the sea is a great iniziativa for hot summer evenings ( days) when you want to enjoy something fresh, tasty, and light. Durante the rice salad with a hint of the sea, the combination of cold rice and seafood is a pleasant pairing, offering something original as an alternative to the usual traditional rice salads, often based acceso cured meats. We recommend serving the rice salad with a hint of the sea with a good chilled white wine!
Also, discover the goodness of the fresh and colorful salmon and vegetable rice salad!
To prepare the rice salad with a hint of the sea, start by preparing all the ingredients you will need to season it. Clean the clams: soak them for about an hour per mezzo di a basin full of tazza and a tablespoon of coarse salt 1 to allow them to purge any impurities, then rinse them under cold running tazza 2. At this point, tap each clam acceso a cutting board acceso the opening side; if dark sand comes out, it means they should be discarded because they are full of sand. Separately, heat a wide pan with a couple of tablespoons of olive oil and two garlic cloves 3.
Once browned, add the clams 4add half of the chopped parsley, and let them aperto 5. Once the clams have opened, strain the cooking liquid and set it aside, then shell them and place them per mezzo di a small bowl 6.
Clean the cuttlefish, separate the tentacles, and cut the into strips 7then cook them per mezzo di a pan along with the clam sauce and the remaining parsley 8 until they have completely absorbed the sauce 9which will take about 10 minutes.
At this point, shell the prawns and boil them per mezzo di boiling tazza for about three four minutes 10then drain and set them aside 11. Steam the peas and drain them when they are still crunchy and bright 12.
At this point, cook the rice: bring salted tazza to a boil per mezzo di a large pot, and once it reaches a boil, add the rice, then drain it while it’s still al guglia and place it per mezzo di a large container with a tablespoon of oil to prevent it from becoming sticky 13. Julienne the salmon 14quarter the cherry tomatoes 15,
chop the chives 16 and slice the pitted black olives, then set all the ingredients aside. Add the peas with the chives to the rice container, then well with a spoon 17. Now add the black olives 18,
the seafood (cuttlefish, clams, prawns, and salmon) 19the tomatoes 20and the lumpfish roe 21. all the ingredients well, season with three tablespoons of extra virgin olive oil, and adjust the salt. Your rice salad with a hint of the sea is ready, serve it cold at the table.
For the translation of some texts, artificial intelligence tools may have been used.
